Begin by placing the pork tenderloin into the insert of your crockpot. Sprinkle with minced onion.

Cover and cook on low for 8-9 hours, or on high for 5 hours until internal temperature reaches 180 degrees.

When you’re just about ready to eat, dice up your 4 rhubarb stalks. Toss them in a saucepan with the sugar and water. Be sure to use a heavy-bottomed pan; rhubarb is highly acidic and has been known to eat holes through pans before!

Cook over medium-high heat for about 5 minutes, stirring often, to allow the rhubarb to cook down.

4 comments:

I have been sick in bed with strep throat. I just read your post from yesterday. I want to tell you have been a true inspiration to me. You have done a fantastic job with your blog. The recipes are well planned, written, and organized. The pictures are great to reinforce what you have written. Remember Isaiah 40:31-But those who wait for the Lord (who expect, look for, and hope in Him) shall change and renew their strength and power; they shall lift their wings and mount up (close to God) as eagles (mount up to the sun); they shall run and not be weary, they shall walk and not faint or become tired. (Amplified Bible)

Oh My Goodness! Thank you Thank you!!! I have all the ingredients AND now that the temps are getting warmer I'm going to be looking for MORE SLOW COOKER MEALS. I LOVE RHUBARB and this sounds SO GOOD!!!Have a wonderful week,Hugs,Donna

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.